Healthy Albacore Buddha Bowl

The next time you think there’s nothing in the house, try a Buddha bowl—you probably have all the ingredients on hand.

Original recipe courtesy of The View From Great Island—head over there for another variation as well!


  • 1 1/2 cups cooked and cooled red quinoa
  • 1 (5-ounce) can of Genova Wild Caught Albacore Tuna, undrained
  • 1 hard cooked egg, halved
  • 1/4 yellow pepper, cut in strips
  • 1/4 cup shredded raw red cabbage
  • 1/4 cup diced cucumber
  • 1/4 cup drained and rinsed garbanzo beans
  • 1/4 cup black olives, chopped
  • 1/2 hot red pepper (or jalapeno) thinly sliced
  • black sesame seeds for garnish


  • 1/4 cup extra virgin olive oil
  • juice of 1/2 lemon
  • 2 tbsp chopped fresh oregano
  • salt and pepper to taste


  1. Put the quinoa into a small bowl.
  2. Remove the tuna from the can and place it in the middle of the bowl. There's no need to drain the tuna since it's packed in olive oil.
  3. Arrange the rest of the ingredients around the edges of the bowl.
  4. Whisk together the olive oil, lemon juice, oregano, and salt and pepper (the amounts above are for one salad) for the dressing and drizzle over everything.
  5. ​You can package these bowls in layers in a mason jar for a cute portable lunch. You could also do this is a broad, shallow salad bowl for a crowd, I think it would be great to serve at a luncheon or brunch.

About the Author

The View From Great Island
On any given day I might play with beautiful plums from the farmer’s market, work out the ultimate pad thai recipe, or experiment with a one-ingredient chocolate mousse. Whatever it is, I want your mouth to water just a little.